5 Locations with Martin's Products - (1.9 Miles)
5 Locations with Martin's Products - (1.9 Miles)
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Ingredients
2
Tablespoons Olive Oil, divided
8
Slices Eggplant, ½" thick
2
Slices Red Onion, ½" thick
1
Large Zucchini, cut lengthwise into 4 pieces
2
Teaspoons Fresh Rosemary, chopped
1/4
Teaspoon Black Pepper
1/8
Teaspoon Salt
1
Tablespoon White Balsamic Vinegar
8
Slices Martin’s 100% Whole Wheat Potato Bread
Cooking Spray
4
Slices Provolone Cheese, halved
8
Slices Tomato, ¼” thick
8
Basil Leaves
Directions
  1. Preheat grill to medium-high heat.

  2. Brush 1 tablespoon olive oil evenly over both sides of eggplant, onion, and zucchini. Sprinkle with rosemary, pepper, and salt.

  3. Combine 1 tablespoon oil and balsamic vinegar in a bowl. Brush vinegar mixture over both sides of each slice of bread.

  4. Place onion on grill rack coated with cooking spray, and grill for 6 minutes on each side or until tender. Remove from grill, and separate into rings.

  5. Grill eggplant and zucchini 4 minutes on each side or until tender. Cut zucchini pieces in half crosswise.

  6. Grill bread slices; 1-2 minutes per side or until toasted. Remove from grill.

  7. Place half a piece of cheese on four of the bread slices; then top each serving with the following: 1 slice eggplant, 1 slice tomato, 1 basil leaf, 2 pieces zucchini, one-fourth of onion rings, 1 slice eggplant, 1 slice tomato, 1 basil leaf, 1 half piece of cheese, and top slice of bread.

  8. Place sandwiches on grill rack; lower heat, and grill 2 minutes, covered, or until cheese melts, being care not to burn the bread.


    Recipe adapted from: www.myrecipes.com

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